Triple-layer chocolate coffee treats (Print Version)

# Ingredients:

→ Brownies

01 - ½ cup unsalted butter
02 - ½ cup cocoa powder
03 - 1 cup granulated sugar
04 - ½ cup brown sugar
05 - 2 eggs
06 - 1 teaspoon vanilla
07 - ¾ cup all-purpose flour
08 - ½ teaspoon salt
09 - ¼ teaspoon baking soda

→ Espresso Buttercream

10 - 3 Tablespoons heavy cream
11 - 1 teaspoon instant espresso powder
12 - ½ cup unsalted butter, softened
13 - 2 ¼ cup confectioners sugar
14 - 1 teaspoon vanilla

→ Ganache

15 - 4 ounces semi-sweet chocolate chips
16 - ½ cup heavy cream
17 - ½ cup Heath toffee bits

# Instructions:

01 - Heat your oven to 350ºF and line an 8-inch baking pan with parchment paper. Give it a quick spray with nonstick cooking spray. Melt the butter in a saucepan over medium heat. Take it off the heat and mix in the cocoa powder until you get this gorgeous glossy mixture. Whisk in both white and brown sugars, then add your eggs and vanilla, stirring until everything's mixed well. Switch to a wooden spoon and fold in the flour, salt, and baking soda just until combined.
02 - Pour your batter into the lined pan and bake for 25-28 minutes. Once done, pull them out and let them cool completely before moving on to the next step.
03 - In a small bowl, mix the heavy cream and espresso powder and set it aside. Beat the softened butter in your mixer until it's creamy. Add the powdered sugar gradually, about a cup at a time, beating well between additions. Pour in the vanilla and your coffee-cream mixture, then beat everything until the frosting gets light and fluffy, about a minute. Spread this evenly over your cooled brownies.
04 - Put your chocolate chips in a bowl. Heat the heavy cream in a small saucepan until it just starts to simmer, then immediately pour it over the chocolate chips. Cover the bowl with plastic wrap and let it sit for 5 minutes. Unwrap and stir until smooth. Let the ganache cool to room temperature before pouring it over your frosted brownies.
05 - Once the ganache has cooled enough, spread it evenly over the frosting layer. Sprinkle those Heath toffee bits all over the top. Pop the brownies in the fridge for at least 30 minutes so all the layers can set properly. When you're ready to serve, cut them into squares. They'll stay fresh for up to a week if you keep them in a sealed container in the fridge.

# Notes:

01 - These brownies have three delicious layers that need to set, so be sure to allow enough time for cooling between steps.
02 - For cleaner cuts, run your knife under hot water and wipe it clean between slices.
03 - These brownies freeze well for up to 3 months if wrapped tightly in plastic wrap and aluminum foil.

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